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Caputo's Farmhouse Roast Pork

Source of Recipe


From KSL TV web site, Salt Lake City, UT






List of Ingredients



• 1 boneless pork loin, 4 to 4 1/2 lbs.
  
• 3 cloves garlic, slivered
  
• 1/2 stick unsalted butter, room temperature
  
• 2 Tbsp. Dijon mustard
  
• 1 Tbsp fresh thyme leaves, chopped
  
• 1/2 tsp. freshly ground black pepper
  
• 1 c. chicken broth
  
• 1/2 c. dry white wine
  
• 1 Tbsp. apricot jam or preserves
  






Instructions



1. Preheat oven to 350 degrees.
   
   
2. Cut slits in the pork loin by inserting the tip of a knife, varying depth and distributing them well. Insert the garlic slivers. Place in shallow roasting pan and set aside.
   
   
3. In a small bowl, mix together the butter, mustard, thyme and pepper. Spread evenly over the pork.
   
   
4. Heat the chicken broth, wine and jam together in a small pan until the jam dissolves; pour over roast.
   
   
5. Roast the pork on the center rack of the oven until the internal temperature reaches 160 degrees, about 20 minutes per pound. Baste frequently by adding more wine if necessary.
   
   
6. Let pork rest for about 15 minutes before slicing.